Pizza sauce may be the least expensive ingredient in pizza, but it usually brings the most flavor. As with dough, there are many variations of producing this sauce - everything from made-from-scratch to pre-made sauces are available to your operation.
SAUCE 2 WAYS Scratch Using products like whole, diced/chopped, crushed/ground tomatoes, purees, and pastes, operators can create a signature sauce from scratch. Adding a heavy pizza sauce and water along with ground tomatoes and whole peeled tomatoes will create a delicious and fresh tasting pizza sauce. Seasonings will need to be added - this is where the personalization takes place. Here are a few items that have been used to make pizza sauce for over 60 years. Piancone Extra Heavy Sauce (#233001) Roma Supery Heavy Sauce (#493484) Piancone Il Famoso Ground Tomatoes, Peeled (#233024) Luigi Ground Tomatoes, Unpeeled (#234437) Piancone Whole Peeled Italian Tomatoes (#233022) After the desired taste profile is achieved, the sauce will need to sit in a refrigerator overnight. The water addition will take 6-8 hours to absorb into the solids.
!
Most pizza sauce/crushed & concentrated tomatoes are processed as “extra super heavy”, “super heavy”, “extra heavy” or “heavy”. The thickness is measured using a consistometer, which is a flow rate test based on the distance the product will flow in 30 seconds. Ready-to-Use Don’t have the time or the workforce to create homemade pizza sauce everyday? Then, ready-to-use pizza sauce is the way for you to go. Prepared with olive oil, fresh Romano cheese and spices, our sauces will provide a distinctive homemade flavor. Advantages of using a prepared pizza sauce include consistent quality and flavor can after can, labor savings and convenience.
ADDITIONAL INGREDIENTS Everyone has their own unique recipe for creating pizza sauce. Even if you use the fully prepared sauces, it doesn’t mean you can’t add a few more ingredients to change it up. Here are a few ingredients we use:
Spices
Garlic/ Onion
Vegetables Meat & (pureed) Meat Bases
Pepper/ Salt
Olive Oil
Wine & Flavoring other liquids Sauces (hot & BBQ)
PRODUCT INSPECTION New York, Chicago, Detroit and Flatbread: Use one of our combinations of pizza sauce and ground tomatoes or use one of our already made and personalize it to your preference. California, Artisan and Neapolitan: Use a more natural sauce made primarily .from whole peeled tomato or fresh tomatoes. Evaluating the sauce: -Look for skin or seeds. They will add a bitter taste to the sauce. -Inspect under natural light if possible. Make sure the color is to your liking. -Create two or more pizzas with everything the same except sauce. -Make sure the overall consistency, texture and taste is to your liking. -Make a full batch of sauce. You want to see and taste exactly what the product will be like for your customers.
“
When you’re deciding on what sauce to use, decide what’s the best fit according to the dough you make, the oven you use and the many other variables, but the key word is FLAVOR, the best possible taste and everything else will follow. I believe that there is not a real recipe: the main word is CONSISTENCY. -Roma Professional